Description
This Fried Eggplant recipe features crispy, golden-brown eggplant slices that are perfectly seasoned and breaded to deliver a delicious Mediterranean-inspired side dish. The eggplant is salted to draw out moisture, coated in a flavorful breadcrumb mixture, and fried to achieve a satisfying crunch. Ideal as a snack, appetizer, or accompaniment to main dishes.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 tablespoon salt
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil, about 1/2 inch depth for frying
Instructions
- Salt the Eggplant: Lay the eggplant slices in a single layer on a baking sheet and sprinkle both sides evenly with 1 tablespoon of salt. Let them sit uncovered for 30 minutes to draw out excess moisture and reduce bitterness, then pat dry thoroughly with paper towels.
- Prepare Breading Stations: Set up three shallow bowls: one with 1 cup all-purpose flour, one with 2 beaten large eggs, and one with a mixture of 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese (if using), 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper.
- Coat the Eggplant: Working one slice at a time, dredge the eggplant first in the flour, shaking off any excess, dip it into the beaten eggs, then coat it fully with the breadcrumb mixture, pressing gently to help the coating adhere.
- Heat Oil and Fry: In a large skillet, pour enough vegetable oil to about 1/2 inch depth and heat it over medium heat until shimmering. Fry the breaded eggplant slices in batches for 2 to 3 minutes on each side or until they become golden brown and crispy. Avoid overcrowding the pan.
- Drain Excess Oil: Use a slotted spatula to transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
- Serve: Serve the fried eggplant hot as a delicious side dish or appetizer. They pair wonderfully with marinara sauce, over pasta, or in sandwiches.
Notes
- For a lighter version, bake the breaded eggplant slices at 400°F (200°C) for 20 to 25 minutes, flipping halfway through.
- Alternatively, air fry at 375°F for about 15 minutes until crispy.
- Serve with marinara sauce for dipping or use in eggplant Parmesan or sandwiches.
- Using salted eggplant not only removes bitterness but also helps achieve a crispier texture when fried.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
